4 to 6 servings


6 tbsp. room temperature butter
2-3 tablespoons adobo sauce (from a can of chipotles in adobo)
2 tbsp chopped cilantro, plus more for garnish
1 tablespoon finely chopped red onion
1 teaspoon minced garlic
2 teaspoon lime juice
14 teaspoon lime zest 1 pinch kosher salt
a pinch of black pepper
a couple dozen oysters
3-4 tablespoons tequila
For garnish, use lime wedges.


Combine the butter, chipotles, cilantro, red onion, garlic, lime juice, lime zest, salt, and pepper in a small mixing bowl. Mash with a fork until well combined.

Place a piece of plastic wrap on top of the butter mixture. Chill the wrap until ready to use by rolling it into a log.

Preheat the grill to 450 degrees Fahrenheit. Make thin coins out of the butter.

Sprinkle rock salt on a platter.

Grill the oysters, flat side up, over high heat for 1 to 2 minutes, or until they open.

Remove the flat top shell. Cook for another 1 to 2 minutes, or until the oysters are bubbling, with a butter coin on each.

Remove the oysters from the grill and drizzle 14 teaspoon tequila over each one, followed by chopped cilantro.

Garnish with lime wedges and additional cilantro if desired.